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Willy Street Co-op Recipes

Willy Street Co-op Recipes

Eggplant is a beloved and frequently used ingredient in Turkish cuisine, and Imam Bayildi is one of the most iconic eggplant dishes. Translated as "the imam fainted," the story goes that when the imam's wife made this for dinner, he passed out when he found out how much olive oil had gone into it. This version has a bit less than the original! Take note that the eggplant cooks for a very long time, so simmer over very low heat.

Frozen puff pastry is a convenient kitchen resource, easily kept in the freezer until you need it. Thaw it in the refrigerator for 4 hours or so, and it will be soft enough to roll. The rich, flaky pastry makes a simple pizza into a real treat.

Grilling season is here! Made with homemade seitan, these grilled teriyaki rolls are stuffed with bright green scallions, and would be great served alongside a simple pot of steamed rice or with a cold gingery noodle dish. Much of this recipe could be done ahead of time - make the seitan, assemble the rolls, then grill when you’re ready to eat.

The Chinese street food version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor.

Have you ever tried eating Swiss chard raw? This light, lemony salad might make you a convert. It’s got some crunch from garlicky breadcrumbs and is tossed with an easy dressing. Transform it into a hearty meal by topping it with chickpeas or a poached egg.

Have one for breakfast, dessert or a snack - these muffins are packed with fruit and enough chocolate to make them feel indulgent. The muffins are made with oat and whole wheat flours, just a touch of brown sugar, and without dairy or eggs. They bake up perfectly light and moist.

This irresistible cordial has just three ingredients, and was famously one of George Washington’s favorite treats. The leftover boozy cherries can be served on ice cream or over pound cake for a decadent dessert. Note that the active prep time is about 30 minutes, but the bounce won't be ready for 40+ days!

Sliced into rounds, roasted beets are surprisingly good in sandwiches, almost like vegetarian cold cuts. These sandwiches pair them with a layer of herbed cashew cheese, and hold up great in a packed or picnic lunch. The recipe yields more cheese than you’ll need for the sandwiches, so if you don’t devour it right away by the spoonful, you can freeze it in a covered container.

Serve this crumble with ice cream or whipped cream for dessert, or on its own or with yogurt for breakfast. Two types of ginger appear in both the crumble topping and the rhubarb filling, and the combination of sweet, tart and lightly spicy is unexpected and hard to resist. The butter is easily substituted with margarine if you’d prefer a vegan crumble.

If you’ve only tried sardines from a can, you’ll be pleasantly surprised by these. Roasted until crispy, and topped with a bright and punchy gremolata, these sardines make a great appetizer for a small group, or a dinner for two.